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豆类基因型氨基酸选择和加工方法对 brojler 的表现的影响

S C Wells1, K B Nelson1, M F Costa1

  • 1Center of Excellence for Poultry Science, Division of Agriculture, University of Arkansas System, Fayetteville, AR 72701, United States.

Poultry science
|February 6, 2026
PubMed
概括

改进的大豆粉 (SBM) 特性增强肉的营养. 即使使用较少的SBM,养增强大豆粉的肉由于关键氨基酸的消化能力增加,表现相似.

关键词:
氨基酸是氨基酸中的一种.乳房肌肉病变 乳房肌肉病变 乳房肌肉病变肉的表现 肉的表现可消化性 可消化性基因型 基因型 基因型处理 处理 处理豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆

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